Changes in urocanic acid, histamine, putrescine and cadaverine levels in Indian mackerel (Rastrelliger kanagurta) during storage at different temperatures
Histamine, putrescine cadaverine and cis-urocanic acid (UCA) have all been implicated or suggested in scombroid fish poisoning. However, there is little information on UCA especially during storage. Changes in their contents during storage of whole Indian mackerel at 0, 3 ± 1, 10 ± 1 for up to 15 da...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2013
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| Online Access: | http://psasir.upm.edu.my/id/eprint/29838/1/Changes%20in%20urocanic%20acid.pdf |
| _version_ | 1825947589735874560 |
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| author | Zare, Davood Syed Muhammad, Sharifah Kharidah Bejo, Mohd Hair Mohd Ghazali, Hasanah |
| author_facet | Zare, Davood Syed Muhammad, Sharifah Kharidah Bejo, Mohd Hair Mohd Ghazali, Hasanah |
| author_sort | Zare, Davood |
| collection | UPM |
| description | Histamine, putrescine cadaverine and cis-urocanic acid (UCA) have all been implicated or suggested in scombroid fish poisoning. However, there is little information on UCA especially during storage. Changes in their contents during storage of whole Indian mackerel at 0, 3 ± 1, 10 ± 1 for up to 15 days and 23 ± 2 °C for up to 2 days were monitored. Fresh muscles contained 14.83 mg/kg trans-UCA, 2.23 mg/kg cis-UCA and 1.86 mg/kg cadaverine. Histamine and putrescine were not detected. After 15 days at 0 and 3 °C, trans-UCA content increased to 52.83 and 189.51 mg/kg, respectively, and decreased to <2 mg/kg at the other two temperatures. Storage at 10 °C also resulted in an increase in trans-UCA after 3 days, only to decrease after 6 days. The concentration of cis-UCA increased nearly 13-fold after 15 days at 0 and 3 °C, decreased at 10 °C and remained unchanged at 23 °C. Histamine, putrescine and cadaverine levels increased significantly (P value < 0.05) at all temperatures especially at 23 °C. |
| first_indexed | 2024-03-06T08:15:42Z |
| format | Article |
| id | upm.eprints-29838 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T08:15:42Z |
| publishDate | 2013 |
| publisher | Elsevier |
| record_format | dspace |
| spelling | upm.eprints-298382015-11-11T07:10:55Z http://psasir.upm.edu.my/id/eprint/29838/ Changes in urocanic acid, histamine, putrescine and cadaverine levels in Indian mackerel (Rastrelliger kanagurta) during storage at different temperatures Zare, Davood Syed Muhammad, Sharifah Kharidah Bejo, Mohd Hair Mohd Ghazali, Hasanah Histamine, putrescine cadaverine and cis-urocanic acid (UCA) have all been implicated or suggested in scombroid fish poisoning. However, there is little information on UCA especially during storage. Changes in their contents during storage of whole Indian mackerel at 0, 3 ± 1, 10 ± 1 for up to 15 days and 23 ± 2 °C for up to 2 days were monitored. Fresh muscles contained 14.83 mg/kg trans-UCA, 2.23 mg/kg cis-UCA and 1.86 mg/kg cadaverine. Histamine and putrescine were not detected. After 15 days at 0 and 3 °C, trans-UCA content increased to 52.83 and 189.51 mg/kg, respectively, and decreased to <2 mg/kg at the other two temperatures. Storage at 10 °C also resulted in an increase in trans-UCA after 3 days, only to decrease after 6 days. The concentration of cis-UCA increased nearly 13-fold after 15 days at 0 and 3 °C, decreased at 10 °C and remained unchanged at 23 °C. Histamine, putrescine and cadaverine levels increased significantly (P value < 0.05) at all temperatures especially at 23 °C. Elsevier 2013-08 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/29838/1/Changes%20in%20urocanic%20acid.pdf Zare, Davood and Syed Muhammad, Sharifah Kharidah and Bejo, Mohd Hair and Mohd Ghazali, Hasanah (2013) Changes in urocanic acid, histamine, putrescine and cadaverine levels in Indian mackerel (Rastrelliger kanagurta) during storage at different temperatures. Food Chemistry, 139 (1-4). pp. 320-325. ISSN 0308-8146; ESSN:1873-7072 10.1016/j.foodchem.2012.12.040 |
| spellingShingle | Zare, Davood Syed Muhammad, Sharifah Kharidah Bejo, Mohd Hair Mohd Ghazali, Hasanah Changes in urocanic acid, histamine, putrescine and cadaverine levels in Indian mackerel (Rastrelliger kanagurta) during storage at different temperatures |
| title | Changes in urocanic acid, histamine, putrescine and cadaverine levels in Indian mackerel (Rastrelliger kanagurta) during storage at different temperatures |
| title_full | Changes in urocanic acid, histamine, putrescine and cadaverine levels in Indian mackerel (Rastrelliger kanagurta) during storage at different temperatures |
| title_fullStr | Changes in urocanic acid, histamine, putrescine and cadaverine levels in Indian mackerel (Rastrelliger kanagurta) during storage at different temperatures |
| title_full_unstemmed | Changes in urocanic acid, histamine, putrescine and cadaverine levels in Indian mackerel (Rastrelliger kanagurta) during storage at different temperatures |
| title_short | Changes in urocanic acid, histamine, putrescine and cadaverine levels in Indian mackerel (Rastrelliger kanagurta) during storage at different temperatures |
| title_sort | changes in urocanic acid histamine putrescine and cadaverine levels in indian mackerel rastrelliger kanagurta during storage at different temperatures |
| url | http://psasir.upm.edu.my/id/eprint/29838/1/Changes%20in%20urocanic%20acid.pdf |
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